Paruppu Thogayal (Toor dal chutney)

You need
Toor dal - 1 cup
Red chilly - 1
Asafoetida - 1 pinch
Salt

Method

• In a pan start by adding little oil and roast the dal and red chilly until golden.
• Towards the end add salt and Asafoetida.
• Cool and grind into a paste with required water. 
• For tempering use mustard seeds and curry leaves and pour over thogayal.
• Serve over rice.